![]() ![]() ![]() Future research should test additional strategies to expand the intervention's impact on a wider range of foods while also reaching a broader group of children who have ASD. Only children who consumed few FV at baseline and highly engaged with the technology increased their FV intake at 3 months. Children's taste/smell sensitivity significantly predicted their FV intake ( P = 0.0446) for each unit of lower taste/smell sensitivity (indicating greater sensory processing abnormalities), FV intake increased by 0.13 ± 0.1 servings/day.ĭiscussion: This mHealth intervention did not yield significant between-group differences for changing consumption of targeted foods/beverages. Children in the intervention group who consumed few FV at baseline and showed high engagement with the technology increased their FV intake by 1.5 servings/day ( P < 0.01). Results: While there were no significant group-by-time interactions ( P > 0.25) for any of the primary outcomes, we found a significant main effect of time for FV intake ( P = 0.04) indicating that both groups consumed more FV at 3 months (2.58 ± 0.30 servings/day) than at baseline (2.17 ± 0.28 servings/day P = 0.03). Children's intake was assessed at baseline and at 3 months using 24-hour dietary recalls. The intervention included behavioral skills training, a high level of personalization for dietary goals, and involved parents as “agents of change.” Parents in the education group received general nutrition education and the dietary goals but did not receive skills training. Methods: Thirty-eight parent-child dyads were randomly assigned to either an intervention (technology) group or a wait list control (education) group. Innovative tools are needed that can efficiently disseminate evidence-based interventions and engage autistic children to improve their diet.Īim: The aim of this 3-month randomized trial was to test the initial efficacy of a mobile health (mHealth) nutrition intervention on changing consumption of targeted healthy (FV) and less healthy foods/beverages (SSS, SSB) in children who have ASD, ages 6–10, who were picky eaters. 9Departments of Psychiatry and Radiology, Children's Hospital of Philadelphia, Philadelphia, PA, United Statesīackground: Children who have Autism Spectrum Disorder (ASD) show preferences for processed foods, such as salty and sugary snacks (SSS) and sugar-sweetened beverages (SSB), while healthier foods, such as fruits and vegetables (FV), are consumed less.8Department of Pediatrics, Children's Hospital of Philadelphia, Philadelphia, PA, United States.7Department of Biostatistics, Epidemiology and Informatics, Perelman School of Medicine, University of Pennsylvania, Philadelphia, PA, United States.6Weight Control and Diabetes Research Center, Brown University School of Medicine and The Miriam Hospital, Providence, RI, United States.5School of Medicine, Duke University, Durham, NC, United States.4CHDI Management/CHDI Foundation, Princeton, NJ, United States.3Center for Injury Research and Prevention, Children's Hospital of Philadelphia, Philadelphia, PA, United States.2Department of Psychiatry, Perelman School of Medicine, University of Pennsylvania, Philadelphia, PA, United States.1Department of Biobehavioral Health Sciences, School of Nursing, University of Pennsylvania, Philadelphia, PA, United States.Kral 1,2*, Lauren O’Malley 3, Kelsey Johnson 4, Teresa Benvenuti 5, Jesse Chittams 1, Ryan J. ![]()
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